This is the perfect way to cook an exquisite beef tongue in sauce

This dish is ideal for special occasions and is commonly served with sides like potatoes and white rice. Its preparation requires time and dedication, but the final result is a succulent combination of flavors and textures that will delight your guests.

Beef tongue in sauce is one of those dishes that evokes the richness and tradition of Colombian cuisine. With a tender texture and a deep, complex flavor, this preparation is a true delicacy passed down through generations. In many families, beef tongue in sauce is prepared for special occasions, becoming the star of the table.

Beef Tongue in Sauce Recipe
Originating from the Andean region of Colombia, beef tongue in sauce is a clear example of how simple ingredients can be transformed into a culinary masterpiece. Traditionally, the tongue is cooked slowly to ensure it’s tender and juicy, and it's served with a rich, flavorful sauce made with tomatoes, onions, garlic, and other spices. This dish is perfect for enjoying during a family lunch, accompanied by steamed potatoes and white rice, enhancing its flavor even more.

Preparation Time
For this beef tongue in sauce recipe, you’ll need about 2 hours and 30 minutes in total. This breaks down into 30 minutes for cleaning and initial preparation of the tongue, 1 hour and 30 minutes for cooking the tongue, and finally 30 minutes for preparing the sauce and the final cooking of the tongue in the sauce.

Ingredients

• 1 beef tongue (approximately 1.5 kg) available in our store Rapidito Latin Market
• 2 large onions, chopped
• 4 garlic cloves, chopped
• 4 ripe tomatoes, chopped
• 1 red bell pepper, chopped
• 2 carrots, chopped
• 2 bay leaves
• 1 cup beef broth
• 1 cup white wine
• Salt and pepper to taste
• Vegetable oil for frying
• 1 tablespoon of flour (optional, to thicken the sauce)

How to make beef tongue in sauce, step by step

1. Prepare the tongue: Wash the tongue well under cold water. Place the tongue in a large pot with enough water to cover it, add salt to taste, and bring to a boil. Cook over medium-high heat for about 1 hour and 30 minutes, or until the tongue is tender.
2. Peel the tongue: Once cooked, remove the tongue from the water and let it cool enough to handle. Peel off the thick skin and cut the tongue into slices about 1 cm thick.
3. Prepare the sauce: In a large skillet, heat some vegetable oil. Add the onions, garlic, bell pepper, and carrots, and sauté until the vegetables are softened.
4. Add the tomatoes: Stir in the chopped tomatoes and cook over medium heat until they break down and form a thick sauce.
5. Season and cook: Add the bay leaves, beef broth, and white wine to the tomato and vegetable mixture. Simmer for about 10 minutes to let the flavors meld.
6. Incorporate the tongue: Place the slices of tongue into the sauce, making sure they are well coated. Cook over low heat for another 30 minutes, allowing the tongue to absorb the flavors of the sauce. If the sauce is too thin, you can thicken it with a tablespoon of flour dissolved in a bit of cold water.
7. Serve: Remove the bay leaves and adjust the salt and pepper to taste. Serve the beef tongue in sauce hot, accompanied by steamed potatoes and white rice.